Today we’re seeing plenty of bubbles in the starter. These have caused the dough to rise, and indicate that we have now successfully captured wild yeast.
The starter will now have a noticeably more sour, almost vinegary smell to it.
Depending on your flour and local temperature, your starter may not have reached this point yet. If this is the case, wait another day (or even two) to see if those bubbles develop. If they don’t, your flour is likely the problem.
Assuming your starter looks like ours does, all you need to do for now is remove and discard half of it – then add another heaping spoon of flour and enough water to get the starter back to that “thick peanut butter” consistency. The discarded starter can be composted, or mixed into pancake batter, fried and eaten if you’re feeling hungry).
Check the starter again later in the day, it may be sufficiently “active” – meaning the yeast is consuming the flour and water at a rapid enough rate – to use for creating the “leaven” (the next step toward baking something).
Next up – Day 4: Ramping Up To A HANGRY Starter.